Saturday, September 25, 2010

Peachy Muffins w/ a Butter/Ginger/Nutmeg Crumble!

This is a variation of my blueberry muffin recipe, and is just as, if not more, delicious! It's very easy to make.

Peach Muffins w/ a Butter, Nutmeg & Ginger Crumble
(makes a dozen; can be doubled)


1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 tsp. salt (i prefer kosher salt)
2 tsp. baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup peaches (remove skin and dice - about 2 medium sized peaches)

crumble topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter; cubed (1/2 stick)
3/4 tsp ground ginger
3/4 tsp ground nutmeg

1. Pre-heat oven to 400 degrees
2. Grease your muffin cups
3. Combine flour, sugar, salt and baking powder
4. Place oil in a measuring cup, add the egg, and add enough milk to fill the cup
5. Mix wet ingredients with the dry ingredients (create a well in the center)
6. Fold in peaches

(set aside to make crumble topping)

- combine all topping ingredients together and 'crumble' it with a fork (you can use a food processor if you prefer)

7. Place prepared muffins in a pre-heated oven for 18 minutes.


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